Author: admin

Ingredients:

1/3 cup milk;.. cup sugar;.. tsp. nutmeg
1/2. tsp. vanilla;,. cup Triple-Sec (orange flavored liqueur)
12 French bread I-inch bread slices
1/2J cup butter, melted
2 Tbsp. grated orange zest
i1/2 cup pecan pieces

Instructions:

Mix eggs, orange juice, milk, sugar, nutmeg. vanilla and Triple Sec in a medium bowl. Dip each bread slice in the egg mixture, coating each side (do not soak) and place in a single layer on an ungreased 1Ox15 inch jelly roll pan or rimmed cookie sheet. If there is any remaining egg mixture, pour it over the French to ast in the pan. Cover and refrigerate overnight. Preheat ov, en to 400°. Spray a baking pan with nonstick cooking spray. Arrange soaked bread slices in single layer. Drizzle melted butter over bread slices. Sprinkle with orange zest. Top with pecan pieces. Bake for 30-40 minutes, or until golden brown. Serve with syrup.

Notes:

Servings Yield:

Serve with syrup

Ingredients:

4 Tbsp. chopp onion
1 cup shredded cheddar or llonterey jack cht
1 l up buttermilk
1 cup dkt’d ham or bulk sausage, browned
11nd drained S corn tortillas, cut into quarters jalapeio peppe optional Pul Picte Saul-e (optional)

Instructions:

Preheat oven to 350°. In 12 X 8″ greased dish, line bottotn with tortillas. In bowl, add the beaten eggs and buttermilk and beat again. Add cheese, sausage and onion and mix thoroughly. Pour mixture over tortillas. Bake 35-40 minutes unil firm. Cut into serving squares. Garnish with jaJapeno peppers and serve with a side dish of Pace Picante Sauce.

Notes:

One of the first breakfast dishes I got when we moved to San Antonio many years ago. I still. use it and have substituted many meats in this recipe with equal success. Tbsp. is so good it brings my family members in to visit from Weatherford, Dallas, The Woodlands, Canton, Spring Branch, and Stamfo j, ust to sample it.

Servings Yield:

Serve with a side dish of Pace Picante Sauce

Ingredients:

2 minced garlic cloves
l medium chopped onion
2 T. vegetable oil
2 T. fiour
2 cups chicken stock
l (4-oz.) can diced green chilies
2 cups canned chopped tomatoes, drained (reserve juice)
4 cups shredded l. lonterey Jack cheese
I sliced avocado (garnish) J cup chopped green onion

Instructions:

(garnish) J pint sour cream (garnish) Saute garlic and onion in oil until tender but not brown. Stir in flour and cook for J minute. Add stock and cook until thickened, stirring occasionally. Add chilies and tomatoes. If mixture seems too thic add a little reserved tomato juice. Simmer IO minutes. (lay be cooked to this point and frozen. Thaw and bring to a simmer again to serve.) Preheat oven to 350°. Place a shallow oblong baking pan on a working surface, with the end closest to you slighcly raised. One by one, dip tortillas in sauce and place open in pan. Fill each tortilla with a large spoonful of mixture. Roll, bake, garnish.

Notes:

Here is a great dish that you can serve for any meal with pride and satisfaction. Tbsp. maintains that unique South Texas tradition and flavor that so many people love and appreciate.

Servings Yield:

Serve for any meal with pride and satisfaction

Ingredients:

1/2, cup chopped onion
1 garlic cloves minced
2 cans condensed chili beer soup
1/2 cup manicotti shells
211! cup cream style cottage cheese, drained
11/:?cup shredded American cheese

Instructions:

Cook onion and garlic in oil until tender. Stir in soup and waler; heat through. Cook manicotti in boiling water 8-10 minutes: cir. tin. Combine eggs, cottage cheese, I c. of American cheese. mix well. Spoon about 11.. c. cheese mixture into each shell. Pour haJf soup mixture into 12 X 7″ dish. Top with manicotti. Pour remaining soup over all. coating manicotti. Cover and bake in 350° oven 40-45 minutes. Unco” er; top with remaining cheese. Bake 2-3 minutes more. Serves 6.

Notes:

Tbsp. is a great breakfast entree that not only tastes gcxxL but is very colorful to serve. It can be prepared the night before and baked in the morning.

Servings Yield:

Serves 6

Ingredients:

111! Tbsp. butter or margarine
4 eggs
1/2 tsp. salt pepr to taste
2 Tbsp. light cam
3 Tbsp. Pk. ante Sau,-e (optional)
sausage, ham. or baron choppt”d onion, to taste choppro grttn pepper, to taste

Instructions:

Heat butter in small skillet o, r low heat. Break eggs into skillet; stir with a fork. Add salt. p.: ppc: r. and c: ream; (picante. if dc!sired); mix well. Cook slowly. As eggs tart to Sc!l at bottom. gently lift cooked portion, with spatula. to form flakes, luing uncooked portion tlow to bottom of pan. when eggs are coo. ked but still shiny and moist, remove from skillet. Makes 2 servings.

Notes:

The best scrambled egg dish consists of combining aJI of these ingredients in one skillet. The combination of onions, green peppers, bacon, and cheese creates a meaJ in one.

Servings Yield:

Makes 2 servings

Ingredients:

1/2 lb. sausage
1/2 lb. ground beef
3/4i cup chopped onion
1/2 minced dove garlic
1112 tsp. parsley flakes
1 (6-oz.) can tomato paste
1⁄2 tsp. leaf basil
112 tsp. salt dash pepper
1 cup creamed cottage cheese

Instructions:

In large skillet, brown meat; drain. Add onion, garlic, parsley, tomato paste and seasonings. Simmer, uncovered, for 5 minutes.

Notes:

Servings Yield:

Ingredients:

2 cups ready-mi bread stuffing
1/2 cup butter or margarine

Instructions:

melted 2/3 cup water 1 four pound roasting chicken 1/2 cup currdllt jelly, melted Prepare stuffing mix with 1/3 cup of melted butter and wa. teT>following label directions. Wash chicken. then dry. Stuff neck and body cavities lightly; skewer neck skin to body; tie legs tightly to tail. Place chicken on spit, following manufacturer’s directions: brush with remaining melted butter. Set spit in position over hot coals; start rotisserie. Roast 1 hour, brush with meltedjdly. Continue roasting, brushing often with more jelly, 15 minutes longer.. or until chicken is tender and richly glazed. Makes 4-6 rviugs.

Notes:

Servings Yield:

Makes 4-6

Ingredients:

3/4 cup chopped onion
1⁄4 cup chopped celery
1/1 cup butter or margarine, divided
3 cups cooked rice
3/” cup raisins (optional)
1/3 cup chopped walnuts (optional)
3 Tbsp. honey
3 Tbsp. lemon juice
3/4 tsp. ground cinnamon
1/1 tsp. salt
1/1 tsp. pepper
6 Cornish game hens (about
20 oz. each)

Instructions:

In skillet, saute onion and celery in 3 tablespoons butter until tender; remove t: rom heat. Add rice. raisins, walnuts, honey, lemon juice, cinnamon, salt and pepper, mix well. Stuff hens. Place on a rack in large shallow baking pan. soften remaining butter, rub over skins. Bake, uncovered. at 375° for 1 hour or until the juices run clear. Yields 6 servings.

Notes:

These moit golden hens have become a fami, ly tradition at our house for the holidays. Tbsp. makes a beautiful and special meal for any occasion. Tbsp. is scrumptious elegance. appreciated by family and guests alike. ‘f 190 °08

Servings Yield:

Makes a beautiful and special meal for any occasion

Ingredients:

8 boneless skinless chicken breast halves; I-teaspoon salt
1/2 teaspoon pepper
40 large spinach leaves
2 cartons (8 oz. each) spreadable chive & onion cream cheese; ‘h cup chopped walnuts, to asted
2 sheets frozen puff pastry, thawed
1 egg
1/2 teaspoon cold water. Cut lengthwise slit in each chicken breast, open so it lies flat. Cover with

Instructions:

plastic wrap and pound to 1/a” thickness. Remove wrap, sprinkle with sa. lt and pepper. In pan, bring 1″ of water to boil and add spinach. Cover and cook for 1-2 minutes or until wilted; drain. Place 5 leaves on each chicken breast; spoon 2 tablespoons of crieam cheese down the center of eachchicken breast; sprinkle with walnuts. Roll upchicken and tuck in ends. UnrolJ puff pastry; cut into 8 portions. Roll each one into an 8-in. x 7 in. rectangle. Combine egg and cold water, brush over edges of try. Place chicken at one short end; roll up, tucking in ends. Place on a greased cookie sheet. Bake at 350° for 25-30 minutes or until golden brown. Yield: 8 servings.

Notes:

Servings Yield:

Ingredients:

3-4 cup chicken pieces, cooked and cubed
3 cups chicken broth
1-1/2 cups Velveeta cheese, diced
1-1/2 cups celery and/or green pepper, diced
1 large onion, chopped
4 eggs, beaten
1 can cream or mushroom soup

Instructions:

Saute celery and/or green pepper (I use both) along wilh omon_ Add to rest of mixture and mix well. Butter two large baking dishes. Crush a J pound box Ritz crackers, ahemate with layers of chicken mixture, starting and ending with Ritz crackers. Bak. e 1-‘h hours at 3500.

Notes:

Tbsp. is a jewel because it can be made the day before and put in refrigerator, then cooked next day. A time saver on those tennis, Bible Study, or grand motherly babysitting days!

Servings Yield: